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Classic Carne Guisada
Traditional dish · Mexican
A traditional and hearty Mexican beef stew, slow-cooked until tender in a rich, savory broth with aromatic spices and vegetables. Perfect for a comforting meal.
Ingredients
- Beef chuck roast2 lbs
- Vegetable oil2 tbsp
- Onion1 large
- Garlic4 cloves
- Beef broth4 cups
- Diced tomatoes1 (14.5 oz) can
- Potatoes2 large
- Carrots2 medium
- Green peas1 cup
- Chili powder2 tbsp
- Cumin1 tsp
- Oregano1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut beef chuck roast into 1-inch cubes. Season generously with salt and black pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes on all sides until browned. Remove beef and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 4
Stir in chili powder, cumin, and oregano. Cook for 1 minute, stirring constantly.
- 5
Return the beef to the pot. Add beef broth and diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until beef is tender.
- 6
Add peeled and cubed potatoes and carrots to the pot. Add more water or beef broth if needed to cover the vegetables. Cover and simmer for another 30 minutes, or until vegetables are tender.
- 7
Stir in green peas and cook for 5 minutes more. Season with additional salt and pepper to taste.
- 8
Serve hot, garnished with fresh cilantro if desired.
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